Cheese & leek toasties with quick pickle
Ingredients
- Step 1 3 tbsp unsalted butter
- Step 2 4 leeks (about 600g/1lb 5oz), trimmed, halved and finely sliced
- Step 3 2 tbsp cider vinegar
- Step 4 1 ½ tbsp wholegrain mustard
- Step 5 2 tbsp maple syrup
- Step 6 4 carrots , peeled into ribbons
- Step 7 2 red apples , halved, cored and thinly sliced
- Step 8 1 beetroot , coarsely grated
- Step 9 8 slices seeded granary bread
- Step 10 200g wensleydale cheese , grated, or similar hard cheese
Calories: 581
Carbohydrate: 53 g
Protein: 22 g
Fat: 28 g
Cook time: 31 minutes
Prep time: 15 minutes
Total time: 46 minutes
Servings: 4
TAGS
Lunch
British
3 of 5-a-day
Budget
Calcium
Easy everyday
Easy toastie
Fibre
Folate
Jemma Morphet
Leek
pickle
Sandwich
Vegetarian
Vit C
Wensleydale
Winter
Directions
- Step 1 Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.
- Step 2 Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don't mix through.
- Step 3 Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.